Sage and Garlic Rubbed Moroccan Bison Steak with Cranberry Beans, Pea Shoots, and Red Vein Sorrel
I love when sorrel becomes available in the summer months. It has a unique, vinegary bite to it; providing a natural source of acidity. That makes it a perfect companion for red meat dishes. Oh, by the way, sorrel also is rich in vitamins A, B1, B2, and B9; has high amounts of vitamin C; is a good source of potassium, calcium, phosphorus, sodium, and iron; and like many leafy greens is rich in flavonoids.
- 2 bison steaks, rib eye or New York strip cut
- 2 garlic cloves, smashed
- fresh sage leaves
- 1 Tbs. + 1 tsp. olive oil
- Harissa paste (see recipe)
- 16 ounces dried cranberry beans
- 2 cloves garlic, chopped
- 2 Cipollini onions, finely sliced
- 1 shallot, finely sliced
- 4 ounces red wine
- 1 cup beef stock
- 1 Tbs. Butter
- 1 bunch red vein sorrel
- 1 bunch fresh pea shoots
Take the bison steaks and coat with 1 teaspoon of olive oil. Rub with the smashed garlic cloves and sage leaves. Season each side with salt, pepper and the harissa spice blend. Place in a Ziploc bag and allow to rest overnight. Rehydrate the cranberry beans in water overnight, changing the water if necessary.
In a stockpot or Dutch oven heat the remaining olive oil. Add the onions and shallot and cook until softened, about 3 to 4 minutes. Add the garlic and cook another 2 minutes. Add the red wine and allow to reduce until almost all the liquid has evaporated. Season with salt and pepper, add the beans and the beef stock. Add enough water to cover the beans by approximately ½ inch. Bring to a boil, then reduce to a simmer and cook until tender.
When the steaks are done grilling and resting, heat the butter in a sauté pan. Remove the stems from the leaves and chop into smaller, bite-size pieces. Add those to the pan and cook for 2 to 3 minutes. Add the pea shoots and cook for 1 minute more. Drain the beans and fold in the cooked greens. Remove, plate and serve with the steak (recommended side; fresh green salad with roasted heirloom tomatoes, fennel, feta and black mission fig balsamic vinaigrette-recipe follows).
Green Salad with Roasted Heirloom Tomatoes, Fennel, Pears, Feta and Fig Balsamic Vinaigrette
- 1 bunch fresh mixed greens
- 4 ounces feta, crumbled
- 6 ounces heirloom cherry tomatoes or equivalent
- 1 bulb baby fennel, thinly sliced
- 1 Tbs. olive oil
- 3 Seckel pears, halved
- 1 tsp. shallot, finely chopped
- Leaves from 3 sprigs fresh thyme
- 2 Tbs. Black Mission Fig balsamic vinegar
- ¼ cup plus 2 Tbs. good quality olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Place the mixed greens in a large bowl and add the crumbled feta chunks. In a medium sauté pan heat over medium-high heat add the tablespoon of olive oil. Add the pears, split side down and allow to lightly browned, caramelizing the sugars remove the pears and set aside to cool. Add the fennel and cook until softened about 3 to 5 minutes. While the fennel cooks, take half the cherry tomatoes and split in half. Add the split tomatoes and cook another 3 to 5 minutes lightly tossing. Remove and cool. For the vinaigrette, combine all the remaining ingredients in a bowl and whisk together thoroughly. Remove the cores and thinly slice the pair. Add this along with the roasted tomatoes and fennel and the raw tomatoes to the greens and toss with the vinaigrette.